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Instant Pot Spanish Rice
This Instant Pot Spanish Rice is a quick and easy way to make perfectly cooked and flavorful rice!
Prep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Course:
Side Dish
Cuisine:
American, Mexican, Spanish
Keyword:
easy rice recipe, mexican side dish, quick rice
Servings:
6
cups
Calories:
282
kcal
Author:
Jennifer Debth
Equipment
Instant Pot
Ingredients
2
tablespoons
unsalted butter
use a plant-based variety to make this vegan
1/2
large
yellow onion
diced
1
tablespoon
minced garlic
2
cups
cold water
2
cups
long grain white rice
don’t rinse
1
(8 oz) can
tomato sauce
1
(1 oz) packet
taco seasoning
1/2
teaspoon
salt
plus more to taste, if necessary
Lime juice
for serving, if desired
Cilantro
for serving, if desired
Crumbled cotija or feta
for serving, if desired
US Customary
-
Metric
Instructions
Hit SAUTE on a 6 quart Instant Pot, once it reads HOT add in butter and allow to melt.
Once melted, add in onion and garlic and sauté, stirring regularly, for 2 minutes.
Hit CANCEL, then stir in cold water, scrapping up any brown bits that may have stuck to the bottom. This helps avoid a BURN notice.
Stir in rice.
Pour tomato sauce on top, then sprinkle on taco seasoning and salt. Do NOT stir. This also helps avoid a BURN notice.
Close and lock the lid.
Make sure the pressure valve is pointing to SEALING, then cook on HIGH pressure for 3 minutes.
Once the cook time is up, allow the pot to do a natural release for 15 minutes before flipping the valve to release any remaining pressure.
Use a fork to gently fluff the rice, then immediately transfer to a serving dish to serve with optional toppings and enjoy!
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Notes
Nutritional information does not include garnishes.
Nutrition
Serving:
1
cup
|
Calories:
282
kcal
|
Carbohydrates:
55
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
10
mg
|
Sodium:
762
mg
|
Potassium:
203
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
724
IU
|
Vitamin C:
6
mg
|
Calcium:
31
mg
|
Iron:
1
mg